VACATION!
So far day 1 of my mini-vacation is going swimmingly. Got stuff from the store to make oatmeal cookies and Aarti's butternut squash, coconut and lentil stew for dinner, then ran by the homebrew store to pick up supplies for Mr. gin. You always know it's going to be a fun trip when you pull up directions to the homebrew store on Mapquest and they state, specifically "Partially unpaved". Now I am relaxing with one of said homebrews (an IPA, which is what I just picked up ingredients to make more of. IT IS SO EFFING GOOD, you'll slap your momma) and tossing around the idea of popping in S4 of DW to watch while I make cookies. Life is good. :)
Ingredients
* 1 cup yellow split pigeon peas (toor dal)
* 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
* 1 Roma tomato, diced
* 1/2 cup fresh, frozen, or dried shredded coconut
* 1/2 teaspoon turmeric
* 1/2 teaspoon ground cumin
* 4 cups vegetable stock or water, or enough to cover
Tempering:
* 2 tablespoons canola oil
* 1 teaspoon brown or black mustard seeds
* 1/2 teaspoon crushed red pepper flakes
* 1 clove garlic, minced
* 1 1/2 teaspoons kosher salt
* 1 tablespoon honey
* 1 lime, juiced
* 1/2 cup minced fresh cilantro leaves
Directions
Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste.
OMG, YOU GUYS. I am just about to fall into a deeeeep soup coma, but before I do I just wanted to say: you ALL must try this soup!!! *Homer Simpson drooling noises*
Ingredients
* 1 cup yellow split pigeon peas (toor dal)
* 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
* 1 Roma tomato, diced
* 1/2 cup fresh, frozen, or dried shredded coconut
* 1/2 teaspoon turmeric
* 1/2 teaspoon ground cumin
* 4 cups vegetable stock or water, or enough to cover
Tempering:
* 2 tablespoons canola oil
* 1 teaspoon brown or black mustard seeds
* 1/2 teaspoon crushed red pepper flakes
* 1 clove garlic, minced
* 1 1/2 teaspoons kosher salt
* 1 tablespoon honey
* 1 lime, juiced
* 1/2 cup minced fresh cilantro leaves
Directions
Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste.
OMG, YOU GUYS. I am just about to fall into a deeeeep soup coma, but before I do I just wanted to say: you ALL must try this soup!!! *Homer Simpson drooling noises*